I made "Oaxacan Cinnamon Chocolate Macaroons" from robinbeth, without cinnamon.
and made a bit too much ganache...
what can I do with it? say, half a cup of leftover.
Add it to hot milk, add it to a cup of coffee, drizzle it over ice cream or poached pears…
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
You can also freeze or refrigerate it for quite some time until the next ganache complementing concoction comes along. If you have a bit of time, turn cold ganache into on-the-fly truffles. Who can say no to truffles?
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